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Healthy Fruity Buttermilk Pancake - recipefeasts staff
recipefeasts staff

Health Fruity Buttermilk Pancake

Fluffy healthy buttermilk pancakes made with blueberries, blueberry juice, and maple syrup. Perfect fruity breakfast or brunch recipe.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Multiple Cuisines
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 150 g self-raising flour
  • 2 large fresh eggs
  • 150 ml buttermilk
  • 1 teaspoon vanilla extract
  • 2 tbsp honey
  • 2 tbsp rapeseed oil (1 tbsp for frying) or 1 tbsp olive oil or melted butter
  • 1 cup blueberries or 150g
  • 1 tbsp maple syrup for drizzling
  • 1 cup serve with blueberry juice

Method
 

  1. In a large bowl, place flour.
  2. In a separate bowl, whisk buttermilk, eggs, honey, and vanilla extract until well combined.
  3. Pour the wet ingredients into the flour and gently stir until just combined; do not overmix.
  4. Fold in 3/4 cup of the blueberries.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease.
  6. Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes.
  7. Flip and cook until golden brown and cooked through, about 2 minutes more.
  8. Serve pancakes warm, spoon blueberry juice over the top, and drizzle lightly with maple syrup.

Notes

Optional Tips / Variations

  • Add sliced bananas or strawberries to the batter for extra fruitiness
  • Use oat flour or gluten-free flour for a gluten-free option
  • Replace maple syrup with honey or Greek yogurt for a lower-sugar topping
  • Add a pinch of cinnamon or lemon zest to the batter for extra flavor